Pad Thai Sauce Recipe
Pad Thai Sauce has layers of flavor from sweet brown sugar, umami-laden soy sauce and fish sauce, acidic vinegar, and creamy peanut butter!
Equipment
Ingredients
- 1/2 cup low sodium chicken broth
- 1/4 cup light brown sugar packed
- 1/3 cup rice wine vinegar
- 1/3 cup fish sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fresh lime juice
Instructions
- Combine the 1/2 cup low sodium chicken broth, 1/4 cup light brown sugar, 1/3 cup rice wine vinegar, 1/3 cup fish sauce, p1/3 cup creamy peanut butter, 2 tablespoons low sodium soy sauce and 2 tablespoons fresh lime juice in a small food processor. Blend until smooth.
- Use as a dipping sauce, on salad or toss in your favorite stir fry.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
This sauce can be whisked, but it might have little bits of peanut butter. If you are putting it into a hot stir fry, this will melt easily. if are using it for a dressing or dipping sauce, I highly recommend blending it to make it smooth.
Storage: Place the sauce in an airtight container or tightly sealed jar and refrigerate for up to 1 week.
Freezing: Place the sauce in a freezer-safe container, silicone ice cube tray, or a resealable freezer bag and freeze for up to 3 months.
Nutrition
Calories: 809kcal, Carbohydrates: 82g, Protein: 29g, Fat: 45g, Saturated Fat: 9g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 22g, Sodium: 7645mg, Potassium: 1032mg, Fiber: 4g, Sugar: 66g, Vitamin A: 24IU, Vitamin C: 9mg, Calcium: 145mg, Iron: 3mg